1. Lotfi Hamza
152
Season Park
Newtownmountkennedy, Co, Wicklow
Mob: 00353871312390
Email:aminmohammed05@gmail.com
WORKING EXPERIENCE
Executive Sous-Chef .June 2015 –to date
 THE Double tree by Hilton HOTEL 4**** Ireland. Co, Wicklow
500 bedrooms
 restaurant sits up to 200
 Bar and lounge sits up to 200
 Banqueting and events up to 1250
 Meeting 18 rooms Different sizes
At this place I’m in charge with the Executive Head Chef of 22 chefs and 18
kitchen porters where my responsibilities are
 Menu and dishes creation from the local fresh produce to the taste of
our clientele ( table d’hôte ,lounge, bar , room-service and banqueting
and event )

2.  Kitchen staff rosta
 Food and hygiene (HACCP)
 costing
 Ordering, stock control and rotation
 Kitchen cleaning
 THE Glenview HOTEL AND RESORT 4**** Ireland. Co, Wicklow
Senior Sous-Chef .August 2008 –July2015
 70 bedrooms
 AA Two Rosettes A la carte restaurant sits up to 100
 Bar and lounge sits up to 100
 Banqueting and events up to 250
 Conferences ,5 small rooms sits up to 100
At this place I’min charge with the Head Chef of six chefs and four kitchen porters
where my responsibilities are
 Menu and dishes creation from the local fresh produce to the taste of
the kind of our clientele (a la carte, table d’hôte ,lounge, bar , room-
service and banqueting and event )
 Kitchen staff rota
 Food and hygiene (HACCP)
 Ordering, stock control and rotation
 Kitchen cleaning and maintenance : equipment and location
 THE ELCOT PARK HOTEL AND RESORT 4**** United kingdom
HEAD CHEF .April 2005 -2008
 78 bedrooms
 A la carte restaurant sits up to 100
 Bar and lounge sits up to 50

3.  Banqueting and events up to 150
 Conferences ,5 small rooms sits up to 100
At this place I’m in charge of six chefs and four kitchen porters where my
responsibilities are
 Menu and dishes creation from the local fresh produce to the taste of
the kind of our clientele (a la carte, table d’hôte ,lounge, bar , room-
service and banqueting and event )
 Recruitment and interviews
 Kitchen staff rota
 Food and hygiene (HACCP)
 Health and safety (risk assessmentin the kitchen )making sure the kitchen
is a safe place to work in
 Ordering, stock control and rotation
 Kitchen cleaning and maintenance : equipment and location
 THE TARA MELLENNIUM –COPTHORNEHOTEL 4**** London United
kingdom
EXECUTIVE SOUS CHEF, April 2004- April 2005
 800 bedrooms
 A la carte restaurant sits up to 120
 Asian A la carte restaurantsits up to 50
 Bar-loungesits up to 100
 Banqueting and event sits up to 400
Over all I was assisting theexecutive head chef to smooth running the kitchen
frommenu creating, stuff rota, ordering, health and safety, food and hygiene to
looking after the a la carte restaurantwhich I run my self with 5 chefs helping me
to deliver dishes to the high standards

4.  THE EFFINGHAM MILLENNIUM-COPTHORNE HOTEL 4**** United kingdom
Sous chef, march 2004-April 2005
 2 ROSETTEA LA CARTE RESTAURANT
 104 Bedrooms
 A la carte 2 Rosette restaurantsits up to 80
 Banqueting with huge function roomsits up to 500 and 3 others sit up to
150
 Coffee-shop sits up to 50
At the Effinghampark hotel I was Over all assisting the executive head chef to
smooth running the kitchen from menu creating, stuff rota , ordering, health and
safety, food and hygiene
And I was personally in charge of the a la carte restaurantfromall sides with 6
chefs helping me to deliver dishes to 2 rosettes standard
 THE Trust house forty 4**** box-hill Surrey
Sous chef, march 2001-April 2004
 1 rosette restaurant sits up 80
 Banqueting and event sits up to 300
Junior sous chef in charge of 4 chef de partie to run the a la carte 1 rosette
restaurant
Helping the sous chef and the head chef to run the kitchen smoothly under the
umbrella of food and hygiene and health and safety regulations
 THE Miramar Djerba palace hotel 4**** Tunisia
Head chef May 1994-1998

5. 800 bedrooms
Buffet style restaurant for more thane 1000 gests
An a la carte restaurant for up to 50 guests
A coffee-shop sits up to 100
A Beach club sits up to 50
At This place I managed up to 40 chefs in different outlets
And in charge of the
 Menu and dishes creation from the local fresh produce to the taste of
the kind of our clientele (a la carte, table d’hôte ,Buffet, bar
 Recruitment and interviews
 Kitchen staff rota
 Food and hygiene (HACCP)
 Health and safety (risk assessmentin the kitchen )making sure the kitchen
is a safe place to work in
 Ordering, stock control and rotation
 Kitchen cleaning and maintenance : equipment and location
TRAINING
 Intermediate food and hygiene
 Basic health and safety
 Risk assessment at the work place
 Recruitment and interviewing
 Training and coaching
LANGUAGES WRITING SPEAKING
ENGLISH fluent fluent
FRENCH fluent fluent
ARABIC fluent fluent
PERSONAL DETAILS

6. Name .LOTFI
Family name .HAMZA
Nationality .British
Date of birth .02/04/1968
Reference at request